I am thrilled you let you lovely chocaholics know that over the next couple of weeks, Kokopelli’s will be switching to using Valrhona couverture. Couverture is a high quality type of chocolate used by chocolatiers and pâtissiers (it means ‘coating’ in French), containing extra cocoa butter, making it perfect for moulding and dipping. This is a significant improvement on the chocolate we have been using until now and it’s a move I have wanted to make for a long time. Finally, the time is right and I am so excited and priviliged to start working with such world-class chocolate.
Valrhona is a French chocolate maker, founded in 1922 by a pastry chef from the Rhône Valley. They make some of the very best chocolate in the world, sourcing the finest beans from around the globe to make a range of different chocolates, each one with it’s own unique and captivating flavour and aroma characteristics.
Instead of showing you a bag of Valrhona fèves, or chocolate buttons, I thought I’d show you the majesty of what can be made from Valrhona chocolate. Behold the Chocolate and Salt Caramel tart, which I made on a Valrhona masterclass I was fortunate enough to attend earlier in the year. Yes – WOW, right? I can assure you it tasted even better than it looks. And that it didn’t last very long.